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Study of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional method

dc.contributor.authorUbeda C.
dc.contributor.authorKania-Zelada I.
dc.contributor.authordel Barrio-Galán R.
dc.contributor.authorMedel-Marabolí M.
dc.contributor.authorGil M.
dc.contributor.authorPeña-Neira Á.
dc.date.accessioned2020-09-02T22:29:27Z
dc.date.available2020-09-02T22:29:27Z
dc.date.issued2019
dc.identifier10.1016/j.foodres.2018.10.032
dc.identifier.citation119, , 554-563
dc.identifier.issn09639969
dc.identifier.urihttps://hdl.handle.net/20.500.12728/6457
dc.descriptionOne of the strongest factors that affects the volatile profile of sparkling wine is the winemaking process. Here we focus on determining the effects of the second fermentation and aging on lees of sparkling wine from País grape variety combining different analysis techniques for the first time in sparkling wine: gas chromatography/mass spectrometry/olfactometry and sensorial analysis. During the second fermentation and aging, there was a significant loss of esters that might be related to the adsorption on lees and ester volatility and chemical hydrolysis. The concentration of several compounds such as some esters (diethyl succinate, ethyl lactate, and ethyl isovalerate) increased during aging and could be used as aging markers. Vitispiranes were identified as the best norisoprenoids aging markers for young sparkling wines (12 months of aging). Also, PCA showed that time of aging on lees affected mostly esters and terpenes. On the other hand, the diminution of fruity/floral impact odorants during aging was not perceived in sensorial trials. Our results suggest that the responsibility for fruity/floral nuances in sparkling wine might reside in a few high-impact aromatic compounds, such as ethyl isobutyrate, isoamyl acetate, ethyl hexanoate, β-phenylethanol and diethyl succinate. © 2018 Elsevier Ltd
dc.language.isoen
dc.publisherElsevier Ltd
dc.subjectAging
dc.subjectImpact aroma compounds
dc.subjectOlfactometry
dc.subjectPaís grape variety
dc.subjectSensory analysis
dc.subjectsparkling wine
dc.subjectVolatile compounds
dc.subjectAging of materials
dc.subjectEsters
dc.subjectEthanol
dc.subjectFermentation
dc.subjectGas chromatography
dc.subjectOdors
dc.subjectVolatile organic compounds
dc.subjectWine
dc.subjectAroma compounds
dc.subjectGrape variety
dc.subjectOlfactometry
dc.subjectSparkling wines
dc.subjectVolatile compounds
dc.subjectSensory analysis
dc.subjectdiethyl succinate
dc.subjectester
dc.subjectethyl 2-methylpropanoate
dc.subjectethyl hexanoate
dc.subjectfragrance
dc.subjecthexanoic acid derivative
dc.subjectisopentyl acetate
dc.subjectpentanol
dc.subjectphenethyl alcohol
dc.subjectpropionic acid derivative
dc.subjectsuccinic acid derivative
dc.subjectterpene
dc.subjectvolatile organic compound
dc.subjectclassification
dc.subjectfemale
dc.subjectfermentation
dc.subjecthuman
dc.subjectmale
dc.subjectmass fragmentography
dc.subjectolfactometry
dc.subjecttaste
dc.subjecttime factor
dc.subjectVitis
dc.subjectwine
dc.subjectCaproates
dc.subjectEsters
dc.subjectFemale
dc.subjectFermentation
dc.subjectGas Chromatography-Mass Spectrometry
dc.subjectHumans
dc.subjectMale
dc.subjectOdorants
dc.subjectOlfactometry
dc.subjectPentanols
dc.subjectPhenylethyl Alcohol
dc.subjectPropionates
dc.subjectSuccinates
dc.subjectTaste
dc.subjectTerpenes
dc.subjectTime Factors
dc.subjectVitis
dc.subjectVolatile Organic Compounds
dc.subjectWine
dc.titleStudy of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional method
dc.typeArticle


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